Dash ofdairy free milk, such as almond, soy or coconut, if desired
~1cup (120g)fresh fruit, such as berries and pomegranate arils
To make the base:
Preheat the oven to 180°C (350°F).
Add all the base ingredients to a food processor. Mix until combined and it forms a soft but pliable dough. Press mixture into a lined tart tin. I used a 20 cm (8 inch) wide and 4cm tall (1.5 inch) tart tin. If you don't have one that deep, use a slightly bigger tart tin.
Bake the base in the oven for 10-15 minutes or until it is dry to the touch and slightly puffed up. Set aside to cool.
To make the filling:
Melt the chocolate in a small saucepan or a double boiler.
Add all the filling ingredients (except the dash of milk) to the food processor. Process for at least 2 minutes or all of the ingredients are combined and there are no chunks of avocado. If you would like a softer mousse, add a dash of milk. Note that the mousse will firm up a little when set.
When the base has cooled, pour the avocado mousse into the tart.
Set aside the tart in the fridge for 4 hours or until set.
Decorate the tart with berries or whatever else you might like and serve. Store leftovers in an airtight container in the fridge for 3 days.
*If you are allergic to nuts, substitute almond meal with all-purpose flour and add an extra tablespoon of oil.